Sunday, January 24, 2016

Soup's On!

Campbell's tomato soup was a "comfort" soup of my mom's when I was growing up, so I remember having it frequently.  Many years ago I experimented to see if I could make my own homemade tomato soup that would be a bit more nutritious.  I think I combined a couple of recipes and came up with this that I really like.

Whenever I make it, I always double the recipe and then freeze half of it to have on hand for later.  Because it's a "cream" soup which will sometimes (but not always) curdle after being frozen, I've chosen to freeze half the portion of the tomato mixture and then add the milk when I defrost and heat up the soup.  When I made it yesterday, I threw caution to the wind (I know, scary, huh?) and added the milk to the whole batch I made.  Now it will be interesting to see if that was a good (or bad) idea when I use the soup (with the milk already in it) I froze.

Anyway, here is my recipe, not doubled, which makes three or four servings.

Comfort Cream of Tomato Soup

2 tablespoons butter
2 tablespoons chopped onion
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper (less if desired)
A dash each of garlic powder,
dried basil, dried oregano, and
dried thyme
1 - 14.5 oz. can stewed tomatoes
(Or 2 cups home canned tomatoes)
2 cups milk

Saute the butter and onion in a large
saucepan.  Blend in flour, sugar, salt,
pepper and herbs.  Remove from heat.

Put the (undrained) tomatoes in
a blender and blend until smooth.
Gradually stir into mixture in
soup pot.  Bring to a boil,
stirring constantly.  Boil for 1
minute longer, still stirring.

Stir milk into hot tomato mixture
gradually.  Put this whole mixture
back into the blender and puree
to make the soup very smooth and
creamy.

Return mixture to soup pot and heat
until very warm, being careful not
to boil.
Serves 3-4.

I always use whole raw milk when I make this soup.  If you wanted to be really decadent, you could us some half and half or even cream.  Enjoy! 

23 comments:

  1. Yum! I need to make myself a batch. Think I'll add soy milk and see how that works. Thanks for sharing your recipe!

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    1. Mollie - I've never used soy milk so can't guess how it will work. But if that's all you use, it's worth a try! And you're welcome!

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  2. Honey hush....I bet that is some good stuff. I love soup! I am definitely going to try your recipe and make a grilled cheese sandwich, while I'm at it.

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  3. My favorite soup. And I used to can it every year and for some reason I stopped. Maybe because it was easier to just make a batch every time using my home canned tomatoes. Mama Pea--have you ever canned apples without peeling them first ? I have a bushel to can and don't want to peel them. 1) I'm lazy and 2) I like my pies with the peels on. I have looked far and wide and cannot find any recipes for canning without peeling. But nobody nowhere says why. sigh...

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    1. Annie - The only time I've canned unpeeled apples was when I've made applesauce with the skins on. Comes out a nice rosy red! I wonder if the reason it's not advised is because of contaminants that might be left on the outside of the apples? The reason I stopped doing my applesauce that way was because I was so intent on making sure the apples were clean that I spent way too much time scrubbing them before cutting them up for the sauce!

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    2. I've always done my applesauce like that too...that's why I can't imagine. And I always have organic apples, so...I'm gonna try it. I'll let you know what happens. lol Thanks !!

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    3. I've always done my applesauce like that too...that's why I can't imagine. And I always have organic apples, so...I'm gonna try it. I'll let you know what happens. lol Thanks !!

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    4. Annie - Sometimes we just have defy everything and everybody and do something that feels right to us! (Says she who has a dreaded fear of being thrown in the klinker for doing something the canning experts say we can't do!) :o}

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  4. I make homemade condensed tomato soup and can it in pint and quart jars. My husband won't eat Campbell's anymore!

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    1. Michelle - I can totally understand why yours is preferable to Campbell's!

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  5. Cream-YES! I use that in all my soups. It really makes it incredibly smooth and rich.

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    1. Sue - Mmm-mmm! Love those rich, creamy soups!

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  6. Ok - thanks - now I'm more than ready for a bowl of home made tomato soup.

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  7. This is just perfect for a cold winter day in the mountains :0) I will add the milk after though :D mari

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    1. Mari - That will be a sure way to make the soup turn out just right!

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  8. Mama Pea,
    Yum!!! Thanks for the recipe, I must try it soon :-)

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  9. One of my very favorite combinations!

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  10. YUM! Thank you for sharing- I will be making this week. Perfect weather for it though I may skip the popcorn- haha.

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    1. Angela - Aw, come on, girl! Get a little wild and crazy and just try the popcorn! (Don't forget to butter it first. :o])

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